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Rinse quinoa under cold running water and drain. Bring 1¾ cups water to a boil in a small pot. Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes. Uncover and let cool.
In a large bowl, whisk together vinegar, mustard, garlic, salt and pepper, then slowly stream in oil.
Add cooled quinoa, green beans, edamame, peppers, kidney beans, salt and pepper and toss well. Serve chilled or at room temperature.